1/23/11

It's really hard to do a post after those fabulous chocolate ganache donuts with salty pistachios. I mean how can you compete with that? Well, let me see if I can try.
Sweet potato hash I know I've made before for you, but had to share another version that I enjoyed so much so that I know you'll love it too. I actually make sweet potato hash a lot, in various ways: stuffed in a burrito with cheese and rice, under eggs, over french toast, in soup, oh the list is endless because it is so versatile and tasty.
If you're a heat-junkie like me then you will love this hash. I adore adobo's--it was the perfect pairing to put them in a "sweet" potato hash.
How have you made hash before? Any favorites?

Caramelize some onions (about 1 giant sweet yellow onion) after it's done caramelizing add a few drops of the Worcestershire sauce, set aside.
Heat up same skillet (don’t clean it) with some EVOO and fry up the sweet potatoes until nice & crispy, season with salt and pepper. Towards the end of cooking add a few tablespoons of butter to the skillet to melt into the hash. Then add in a few dashes of Worcestershire sauce, mix until combined. Then add in the chopped/minced adobo. Stir, then serve with eggs and fried tomatoes.

In a flat bowl mix all the dry ingredients. Heat up same skillet you used for the sweet potatoes (no need to clean it as it has great seasoning still left in it). Melt up some butter and EVOO. Dredge the tomatoes in the dry mixture and fry them up until brown & crispy on both sides.

I love savory dishes with sweet potatoes- this looks like a great hearty breakfast! I have a big box of sweet potatoes in my basement that I need to use- this recipe would be perfect to use some of them in. :)

At the risk of sounding like a weirdo, I am really not a doughnut person. Your did look gorgeous but I would have no trouble saying no. Sweet potato hash, with lots of heat, I would eat all day long if you let me. Looks awesome!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com